The blog of cooking-ez.com
A stable cutting board
As soon as you have something to cut in the kitchen, the best thing to do is to use a cutting board, it protects your table or work surface, and their material is made to protect the edge of your knife, that is to say that it is soft enough, in short it is the ideal thing.
But simply put on the work surface, they have an annoying tendency to move.
But simply put on the work surface, they have an annoying tendency to move.
5,724 5/5 based on 15 reviews
Last modified on: May 22th 2021
Keywords for this post:TipTrickMaterialBoardCuttingKnifeA stable cutting board
This is especially the case if you have a quality one, but it's sometimes the case for slightly cheaper boards, you've noticed that they don't have legs, they're really "boards", in the sense: a rectangular piece without really a top or bottom.
And as a result, when you put it on your work surface, you have an almost immediate soapy effect, it slides or moves as soon as you start cutting on it, which is quickly a pain in the ass.
How to avoid this ?
Very simple, do as the pros do: Fold a cloth in half and slide it under your board, don't let anything stick out. The cloth acts as a kind of shock absorber that prevents the board from slipping, it remains firmly in place throughout your cuts.
In short: To prevent your cutting board from moving during your cuts, slide a cloth folded in half underneath.
And as a result, when you put it on your work surface, you have an almost immediate soapy effect, it slides or moves as soon as you start cutting on it, which is quickly a pain in the ass.
How to avoid this ?
Very simple, do as the pros do: Fold a cloth in half and slide it under your board, don't let anything stick out. The cloth acts as a kind of shock absorber that prevents the board from slipping, it remains firmly in place throughout your cuts.
In short: To prevent your cutting board from moving during your cuts, slide a cloth folded in half underneath.
Lasts posts
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20241,1015
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20241,7335
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20242,3054.4
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20242,2275
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.July 24th 20242,6594.7
Other pages you may also like
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...June 14th 201356K4.5
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .November 6th 2012106K 14.0
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...January 9th 20218,8634.9
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201814K5
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...November 2nd 201932K4.5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.